Gluten Free Lemon Bars Recipe

Gluten Free Lemon Bars Recipe

These gluten free lemon bars will impress even the most skeptical folks in your crowd. Seriously delicious! And they’ll be seriously gone, so you’d better double the recipe!

I don’t know what it is about this easy little treat — maybe the mystery is in its simplicity — but they are universally loved and bring a smile to anyone’s face as they savor the subtle tart/sweetness that is so perfectly blended in a gluten free lemon bar. There’s just no reason not to be able to still enjoy that simple pleasure, gluten free.

reaching for gluten free lemon bars

Like anything else, the key is in the ingredients. If you use gritty rice flour or funky bean flours, for example, these creamy lemon bars will never bring the delight they ought to.

Use high quality, smooth and light gluten free flours, as in my gfJules™ flour blend. You’ll never look back once your recipes are this delicious!

gluten free lime bars with lime

Oh, and how pretty are these GREEN lime bars?? Think St. Patrick’s Day or Earth Day or any day you want to add a pop of yummy green to your menu. Equally delicious either way.

gluten free lime bars on green plate resized

These bars are gorgeous in green – with or without a touch of food coloring.


Use lemons or limes, and even add a drop of food coloring to make these the perfect treat for St. Patrick’s Day!

A couple tips on making these treats. They’re super easy, but the first time you make the crust, you may think you’ve done something wrong because it’s very crumby. Don’t worry! Once you press it into the bottom of the pan and then it bakes, you’ll be good to go! (line the pan with parchment paper for even easier removal!)

pressing gluten free lemon bar crust

The crust is akin to a shortbread cookie, so it should be on the buttery-dry side before baking.

After it bakes, the top will be a golden brown. That’s the way it’s supposed to be! 

gluten free lemon bars after baking

Once you sprinkle powdered sugar on top, they’ll look and taste like the gluten free lemon bars you were looking for!

sugaring gluten free lemon bars

Enjoy these springy treats anytime you need a little sunshine in your life!


Gluten Free Lemon Bars Recipe

gluten free Lemon Bars

5 from 5 reviews

These gluten free lemon bars will impress even the most skeptical folks in your crowd. Seriously delicious! And they’ll be seriously gone, so you’d better double the recipe!

  • Author:
  • Prep Time: 8 mins
  • Cook Time: 25 mins
  • Total Time: 33 minutes
  • Yield: 20 bars


(double if using 9×13 pan)

crust ingredients:

filling ingredients:

  • 2 eggs (or egg substitute of choice, such as 1/2 cup extra firm tofu blended with 1 tsp. baking powder)
  • 3/4 cup granulated cane sugar
  • 2 Tbs. gfJules™ All Purpose Gluten Free Flour
  • 2 tsp. finely shredded lemon zest (don’t skip this ingredient!)
  • 3 Tbs. lemon juice or lime juice
  • 1/4 tsp. baking powder
  • food coloring, if desired (yellow or green)
  • Powdered sugar (optional)


Crust Directions:

Preheat oven to 350º F.

In a medium bowl, beat butter with a mixer on medium to high speed for 30 seconds. Add the 1/4 cup of sugar; beat until combined.

Beat in the 1 cup of gfJules™ flour until crumbly, being careful not to over-mix. Press mixture into the bottom of an un-oiled or parchment-lined 8x8x2 baking pan.

Bake for 15 minutes or until golden.

gluten free lemon bars - lime variation

Filling Directions:

Combine eggs, sugar, flour, lemon zest, lemon juice, and baking powder; beat 2 minutes or until thoroughly combined.

Pour filling over baked crust. Bake 20 minutes more or until set and lightly browned. Cool on a wire rack. Cut into bars only when completely cool. Sprinkle with powdered sugar, if desired, before serving.


This recipe doubles nicely when baked in a 9×13 pan.

I hope you love this recipe as much as we do!

Pin it for later.

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345 thoughts on “Gluten Free Lemon Bars Recipe

  1. I have to tell you that I made these for my son’s going away party yesterday. As far as I know, I was the only one that was Gluten Free, but I haven’t had Lemon Bars in a long time, so I made them. Oh. My. Goodness. There was not a crumb left. Almost everyone at the party came up and told me they were the best Lemon Bars they have ever had!! I am not exaggerating. They were absolutely incredible! I have made them before I was GF and had a pretty good recipe, but they were nothing like this one. I can’t thank you enough for this recipe. I doubled it and they went so fast. I should have at least tripled the recipe!

    • I’m so happy to hear that you went for it and were rewarded sweetly! I hope it inspires you to try making some other old favorite recipes again, gluten free. When you have the right gluten free flour, anything is deliciously possible!!!

    • Hi Shelley, I honestly haven’t ever frozen these, but I can tell you that they stay yummy for a number of days. In the summer months, I’d cover well and refrigerate to keep them fresh.

  2. Omg I’m so excited to have found this recipe!! I love lemon bars but didn’t know I could make them allergy-friendly 🙂 Thank you so much!! I can’t wait to try those lime bars too

    • Hi Sherri, next time don’t overwork the crust dough – it should be crumbly until you press it into the bottom of the pan and bake it. If you bake it too long, it will dry out even more, so I wouldn’t recommend that. Try baking in parchment next time to make it easier to remove the bars. Enjoy!

  3. Just in time;I needed something tasty for a buffet we are having tomorrow, I have the limes and all the other necessary ingredients; thanks

    • Hi Olivia, we don’t sell IN the UK, but we ship TO the UK from the US. It’s pretty expensive, of course, but select International Shipping from the checkout and you can find out how much it would be. I know that the more you order, the lower the per-pound shipping rate is. I hope that helps! Otherwise, check out this article on making your own homemade blend that will do nicely in my recipes.

  4. The crust dough is very dry… almost as if there’s no butter in it at all. I can press it into the pan but I’m wondering if it will crumble apart when cool. Does this consistency sound correct to you?

    • Hi Marisa, unfortunately almond flour is not a simple 1:1 replacement for regular wheat flour or for my gfJules Gluten Free All Purpose Blend, but in this particular recipe, you could probably use some almond flour in place of the blend because the base for the bars would still be yummy if it was denser from the almond flour. Here’s an article on gluten free flours and how to use them – it should help give you an idea of how much to use in proportion for this recipe:

      • Thanks Jules! Giving it a try with the almond flour for the crust, looks good, we’ll see how it holds up with the lemon on top!

        • Just wanted to update you! The lemon bars were great with the almond flour replacement for the crust! But, I wouldn’t recommend using the parchment paper as suggested in one of the other comments, they were too moist. 2nd batch without the parchment was great!